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romesco sauce

Romesco Sauce

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  • Author: Megan
  • Total Time: 20 minutes
  • Yield: ~1 cup
  • Diet: Vegan


Gluten Free, Vegan, Refined Sugar Free

Freshly roasted red bell peppers, added to a bunch of pantry staples makes this romesco sauce an easy homemade recipe that is flavorful and the perfect pairing for just about anything.  Serve it on chicken, over pasta, or even use it as a dip!


  • 2 red bell peppers
  • 1/2 raw almonds
  • 1/4 cup tomato paste
  • 1/4 cup olive oil
  • 1 tbsp parsley (fresh or dried)
  • 2 tsp lemon juice
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt


  1. Roast your red peppers – on the stove top, turn the flame to medium heat, and place your pepper directly over the flame on the grate.  Let cook, flipping every 3-4 minutes with tongs, until it is nice and charred and soft to the touch on all sides.  If you don’t have a gas stove, you can also do this on a grill pan, it just might take a little longer!
  2. Once peppers are done, let them cool a little and then remove skins, de-seed, and slice.  It is okay if you don’t get all of the skin, I like having a little bit of the char flavor in there!
  3. Combine all ingredients in your food processor, blend until smooth.  It will be a little thick and chunky (best for sammies, chicken, veggies, etc), if you want it thinner, add more oil until you get a consistency you like (best for pasta and pizzas)


You can also use canned roasted peppers if you don’t want to roast your own.

Not sure what to use romesco sauce on? Literally almost anything! I love it spread on sandwiches, over roasted chicken or veggies, or even as a pizza or pasta sauce.  If you find a new fun way to use it please let me know because I’d love to hear!

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 2 tbsp